Saha

Modern Indian restaurant Saha moved from Duxton Hill to the National Gallery, offering an inventive approach to a hard-to-change cuisine. Abhijit Saha's restaurant takes time-honored regional Indian dishes and recasts them in interesting, light and sometimes deconstructed ways for both vegetarians and ominvores alike. Try their take on the Kerala vegetable istew espuma, which comes with citrus pudding and garlic crumbs, or just get one of their tasting menus and let the kitchen take you on a familiar, but entirely new ride.

Formerly located at Duxton Hill, chef Abhjit Saha's somewhat molecular Indian creations are now to be had at the National Gallery Singapore, and setting it apart from other mod-Asian restaurants is an inventive approach to a hard-to-change cuisine.

The new menu still features interesting, light and sometimes deconstructed plates. But if you're new to the concept, ease into the experience with crowd-pleasers like the vegetarian tandoori baked brie ($20), with hot and tangy chutney; pan-seared kokum and pepper duck breast ($38) and Bengali-style red snapper curry ($32). Traditionalists can also opt for tamer dishes such as the hyderabadi chicken briyani ($30), Kerala vegetable istew ($26) and chicken curry of the week ($28).